Palangos Sausage

Palangos sausage is a cooked and smoked Lithuanian sausage. It owes its name to Palanga town which is the busiest Lithuanian resort town through which the
Sventoji and Raze rivers flow into the Baltic Sea. Palanga has beaches of sand (18 km long and up to 300 m wide) and beautiful sand dunes.

Sausage can be kept at 12 C (53 F) for 7 days or for 1 month in a refrigerator.

Notes

The above are the original Russian instructions for making smoked and cooked sausage.
The preservation was of most importance as very few prople owned the refrigerator.
You can skip #1 and #6 steps if the sausage is refrigerated.
The sausage was laced across with butcher twine 3 times. The bands were equally but closely
spaced in the middle.